DessertMalia Howe

Peach Cobbler for Two

DessertMalia Howe
Peach Cobbler for Two

I've been seriously craving some peach cobbler ever since I picked up my box of Colorado peaches from the local fundraiser last week. On Sunday night, I finally decided to give in. You only get peaches like this once a year, right? I'm still not married to any peach cobbler recipe in particular, so I did some searching around and found a recipe meant to serve just two people. This was perfect because I could have my cobbler fix, and then give my kids the other serving the next day (my husband was being a party pooper and wanted no peach cobbler) and not have a huge plan of peach cobbler sitting around calling my name for days afterwards. I made a couple of tweaks to the recipe and had this baby in the oven about 5 minutes later. The result was blissful. Perfect topping to fruit ratio, and the topping was the right balance of biscuit and cake qualities--not overtly either one. This is good for those of us who like peach cobbler every which way it comes. The peach season is NOW, people, don't wait on this one. 


Peach Cobbler for Two

adapted from


  • -3 tablespoons brown sugar
  • -2 teaspoons cornstarch
  • -1/4 cup water
  • -1-1/2 cups sliced fresh peaches. I peeled mine, but do as you wish
  • -1 tablespoon butter
  • -1 teaspoon lemon juice
  • Topping:
  • -1/3 cup all-purpose flour
  • -1/4 teaspoon cinnamon
  • -2 tablespoons sugar
  • -1/2 teaspoon baking powder
  • -Pinch salt
  • -2 tablespoons milk
  • -1 1/2 tablespoons butter, melted
  • -1/4 t. lemon zest

In a small saucepan, combine brown sugar, cornstarch, and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. For topping, combine flour, sugar, baking powder, cinnamon, and salt in a bowl. Stir in milk, butter and lemon zest. Transfer hot peach mixture to a 1-qt. baking dish (or loaf pan is fine). Spoon topping over peaches. Don't panic, it won't cover the whole thing. Bake, uncovered, at 400° for 25 minutes or until golden brown. Serve warm topped with vanilla ice cream.